Our menu celebrates the finest seasonal ingredients, transformed into exquisite dishes that embody the heart of French tradition.
TO START
STARTER
Quebec Lobster Caesar Salad 44.
Quebec Lettuce, Anchovies, Bread Tile, Parmesan
Tomato Gazpacho 24.
Quebec Strawberries, Gin and Basil Watermelon
Heirloom Tomatoes 31.
Burrata, Basil-Infused Tomato Water, Focaccia, Lemon Condiment
Grilled Octopus 41.
Zucchini Carpaccio, Poutargue, Olives
Spicy Seared Tuna 36.
Beans, Mango, Coriander
Foie Gras Terrine 42.
Plum Coulis, Fresh Almonds, Amaretto Jelly
Main Courses
Lobster Linguine 71.
Quebec Lobster Linguini, Bisque
Risotto 42 / 66.
Braised Morel Mushrooms in Jus, Black Truffle
Roasted Scallops 75.
Cauliflower with Curry, Shellfish Emulsion with Kumquat and Coconut Milk
Gaspé Halibut 60.
Papillote, Artichoke, Spring Onions, Smoked Eel, Barigoule Jus
Royal Quail 54.
Cooked on Chest, Cromesquis of Thigh, Chanterelles, White Turnip, Cherry Jus
Beef Short Ribs 62.
Braised in Red Wine, Shallot Tatin, Green Asparagus
Roasted Kamouraska Lamb Saddle 78.
Confit Shoulder Ravioli with Taggiasche Olives, Stuffed Zucchini Flowers with Ratatouille
Butcher’s Cut PM.
Quebec Lettuce, Choice of One Side, Bordelaise Sauce
Rib (35 Oz, For Two People) 195.
Béarnaise or Bordelaise Sauce, Choice of Two Sides
SIDES 16.
Sautéed Mushroom
Sautéed Potatoes
Seasonal Vegetables
French Fries
Lemon Butter Spinach
CHEESE
Selection of Three Cheeses 21.
Selection of Five Cheeses 32.
DESSERTS
Le Coulant 22.
Chocolate Coulant Cake, French Sea Salt, Caramelized Milk
Rhubarbe 21.
Poached Rhubarb, Rhubarb and Fresh Ginger Syrup, Yogurt “Di Bufala”, Brunoise and Gel of Rhubarb
Framboise, Poivre Sansho, Mélisse 22.
Raspberry Confit, Lemon Gel with Sansho Pepper, Light Cream, Lemon Balm Pesto, Raspberry Sorbet
Fraise, Petit Pois et Romarin 21.
Rosemary brioche, Québec Strawberry Sorbert, Fresh Peas, and Pea Shoots
Fraîcheur 15.
Assortment of Homemade Ice Creams and Sorbets (3 Scoops)
